Let’s all eat some cake this weekend in celebration of my 1000:th post and my 33rd birthday, shall we?

I would like to invite you all, but the cake I made yesterday has already been eaten by my family, and you all couldn’t even fit into the house even if you lived closer than you do. I would like to invite everyone, even if you’re new here. Even if you’ve never commented to let me know you exist. I still would invite you. And if you’re one of my blog friends I would make you come! What a party it would be!

Would you come dance with me?

Let's all eat some cake today

I always make this cake, every year. It’s my favorite. In Swedish it’s called Kladdkaka because it’s supposed to be “sticky” and kind of gooey in the middle, though the edge is crispy. Served with whipped cream it’s the best birthday cake a girl can have. The recipe has been in my family for generations. Or at least since my mom cut it out from a magazine a couple of years ago and glued it into her cookbook and I copied that into mine. Two generations – quite a long time like I said!

Yesterday when I made the cake I had extra fun trying to experiment with taking photos of the process. I hope you’ll enjoy them!

Maybe you could make a cake some day soonish and celebrate yourself? Send me a thought if you like this cake, that would be nice.

The Ingredients (copyright Hanna Andersson)
Take out all ingredients, and let’s start.

You will need 2 eggs, margarine, wheat flour, salt, sugar and cocoa. Mix this in a bowl:

100 g sm?r (copyright Hanna Andersson)
100 gram margarin (eller smör för all del). That’s 3.5 ounces margarine. Melt the margarine on the stove, and let it cool. The US measurements are googled, so I hope they are helpful if you try this recipe.

3 dl socker (copyright Hanna Andersson)
3 dl socker. 10 US fluid ounces of sugar.

2 gg (copyright Hanna Andersson)
2 ägg. 2 eggs.

1,5 dl vetemj?l (copyright Hanna Andersson)
1,5 dl vetemjöl och 4 matskedar kakao.

Add 5 ounces wheat flour and 1/4 cup (2 ounces) cocoa.

1 krm salt (copyright Hanna Andersson)
1 kryddmått salt. A little bit of salt; 0,05 ounce salt!

Hll i det smlta smret... (copyright Hanna Andersson)
Pour the melted butter and mix all the ingredients together in a bowl.

Tasting time (copyright Hanna Andersson)
Time to taste it. Nice!

Sm?rj formen (copyright Hanna Andersson)
Smörj formen. Grease the baking tin. This one has a loose bottom that comes out, so it’s easy to take the cake out. Because it will be sticky!

Hll p strbrd (copyright Hanna Andersson)
Ströbröda. Dried breadcrumbs is good to use as that also helps to release the cake from the tin when it’s baked.

Klicka ut smeten (copyright Hanna Andersson)
Klicka ut smeten. Poop it out.

Hanging out with my cake (copyright Hanna Andersson)
Stay cool! Don’t worry if it piles up, it will melt inside the oven when it’s hot enough.

Stt p ugnen a 150 grader (copyright Hanna Andersson)
150 grader (degrees Celsius). Start the oven at 302 degrees Fahrenheit.

Stt in kakan i 35 minuter (copyright Hanna Andersson)
The cake should be in the oven for about 35 minutes.

Copyright Hanna Andersson (copyright Hanna Andersson)
Twilight… Vänta. Wait. Go do something else. Read a blog but keep close to the timer.

Serve with whipped cream (copyright Hanna Andersson)
Serve when it has cooled down for a while, with whipped cream, and some fresh coffee in a cup on the side of course.


Happy birthday girl!